A well crafted (not well liquor, well, fark it, it can be well liquor, just not shiatty stuff, somewhat decent is good) margarita is a wonderful thing. It was Hemingway's favorite when he was living on bone island after all.

But damnit, no booze infused lime flavored slushies. Its supposed to be a rocks drink.

I don't have any tequila in the house at the moment, so I'll make do with its cousin, the capirana. As i do have cachaca.

I got Rick Bayless's book on Margaritas, Guacamole, and Bar Snacks for Christmas. Do yourself a favor; get this and read the chapter on margaritas, then make yourself a Topolo Margarita. You may thank me later, because after a couple you'll be in no shape to speak.

And the reason i don't have any tequila in the house is because i couldn't keep a basically stocked bar in the house until recently. The good for nothing drunk ass ex wife to be is now gone. I can finaly start rebuilding my liquor cabinet without fear of coming home to a screaming drunk off her skull harpy

Cerebral Knievel:And the reason i don't have any tequila in the house is because i couldn't keep a basically stocked bar in the house until recently. The good for nothing drunk ass ex wife to be is now gone. I can finaly start rebuilding my liquor cabinet without fear of coming home to a screaming drunk off her skull harpy

BS on those instructions. Find a good liquor store and ask them what brands they recommend for Tequila and Triple Sec. You can do so much better than Cuervo 1800 for far less money. Camarena for example is a good place to start, and using bottled lime juice is an abomination.

Cerebral Knievel:A well crafted (not well liquor, well, fark it, it can be well liquor, just not shiatty stuff, somewhat decent is good) margarita is a wonderful thing. It was Hemingway's favorite when he was living on bone island after all.

But damnit, no booze infused lime flavored slushies. Its supposed to be a rocks drink.

I don't have any tequila in the house at the moment, so I'll make do with its cousin, the capirana. As i do have cachaca.

I usually drink mine up, and without salt, just because it's a pain in the ass. Usually something like 1.5 measure reposado Tequilla, .5 measure triple sec, .5 measure lime. No fruity blended crap for me, thanks.

Cerebral Knievel:And the reason i don't have any tequila in the house is because i couldn't keep a basically stocked bar in the house until recently. The good for nothing drunk ass ex wife to be is now gone. I can finaly start rebuilding my liquor cabinet without fear of coming home to a screaming drunk off her skull harpy

Used to love Margarita's...until that night when I had one too many and blew out my flip flop...got picked up by a girl (might have been Mexican) with cooties. Woke up covered in oil and using a salt lick. Never again.

My wife found this just the other day They are SplendidRick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

Topolo Margarita

Makes about 3 cups, serving 6

Recipe from Season 6 of Mexico - One Plate at a TimeThis is our famous margarita made in a shaker and served tableside in our restaurants.

DIRECTIONSMake limeade. Combine the lime juice, sugar and 1 cup water in a glass or plastic pitcher. Cover and refrigerate if not using right away (but no longer than 24 hours).

Finish and serve margaritas. Add the tequila and orange liqueur to the pitcher of limeade. Rub the rims of 6 martini glasses with a lime wedge, then dip them in a dish of coarse salt. In a large shaker, combine the half of the margarita mixture with half of the ice and shake 10 to 15 seconds, then strain into the prepared glasses. Repeat with the rest of the mixture.